Service Crew (Back-of-house) - Steers & Debonair Pizza @ KLCC

Job Purpose

Service Crew (Back-of-House) BOH is responsible for food preparation, cooking, assembling menu items, and maintaining kitchen cleanliness and safety. This role is critical in ensuring food is prepared quickly, safely, and consistently according to QSR brand standards and Standard Operating Procedures (SOPs).

Principal Accountabilities

Food Preparation & Cooking:

Prepare ingredients (e.g., cutting, marinating, thawing) based on prep lists.

Cook menu items following SOPs for consistency in taste, portion, and quality.

Assemble orders promptly and accurately during service times.

Ensure timely replenishment of food items based on service demand.

All products need to be prepared to Brand standards at all times. This includes the measurement of quantity as well as how the preparation is handled for all items in the restaurant.

Speed with service.

Inventory Support:

Monitor inventory levels for kitchen supplies and raw materials.

Assist in receiving, checking, and storing deliveries according to FIFO (First-In, First-Out) method.

Report low stock, spoilage, or expired items to the Restaurant Manager.

Food Safety & Hygiene

Follow all food safety protocols, including proper food handling, storage, labeling, and temperature checks.

Use gloves, hairnets, and other PPE as per company and regulatory hygiene standards.

Perform routine cleaning and sanitizing of kitchen equipment and utensils.

Instructions as per the cleaning schedule need to be adhered to at all times.

Paperwork and compliance checklists also need to be adhered to with no exceptions.

Kitchen Station Management:

Operate assigned kitchen stations (grill, fryer, salad bar, sandwich line, etc.) during shifts.

Maintain cleanliness and readiness of workstations at all times.

Perform opening and closing duties, including set-up and shutdown of equipment.

Team Collaboration:

Coordinate with front-of-house crew to ensure seamless order preparation and delivery.

Provide support to other kitchen sections or switch stations when needed.

Attend briefings, participate in training sessions, and support team targets.

Ad-hoc Responsibilities:

Support any ad-hoc tasks, special assignments, or projects as requested by the superior or the company.

Remain flexible to support cross-company initiatives, internal events, audits, or urgent business priorities as needed.

Key Skills / Experience

Education & Experience:

Qualifications:

SPM or equivalent; additional customer service or food handling training is a plus.

Must be able to speak and understand basic English and Bahasa Malaysia.

Experience:

Minimum 1 year of working experience in the pizza or fast food is added advantage.

Skills & Competencies:

Basic food handling certification is an advantage.

Good communication and interpersonal skills.

Friendly, positive attitude with a customer-first mindset.

Ability to work quickly and efficiently in a high-volume environment.

Team player with a positive attitude.

Basic math skills for handling payments and orders.

Willing to work shifts, weekends, and public holidays.

KEY PERFORMANCE INDICATORS (KPIs)

Key Performance Indicators (KPIs):

Food quality and consistency.

Order preparation speed and accuracy.

Sales & Revenue.

Compliance with food safety and hygiene standards.

Station cleanliness and readiness.

Waste control and inventory usage.

Working Conditions:

Outlet-Based Role:

Primarily based at the restaurant outlet(s), with a hands-on presence required during daily operations. Not an office-based role.

Operational Hours:

Requires flexibility to work on shifts, including early mornings, late evenings, weekends, and public holidays, depending on the outlet’s operating schedule.

Physical Demands:

Involves prolonged standing, walking, and occasional lifting of stock or equipment (up to 15kg). Must be able to move around quickly during busy hours.

Fast-Paced Environment:

Exposed to a high-pressure and fast-moving QSR environment, including kitchen heat, equipment noise, and high customer traffic during peak periods.

Emergency or Peak Coverage:

May be required to support urgent operational needs, including last-minute staff shortages, campaign rollouts, or service recovery situations.

Uniform & Grooming:

Must adhere to QSR brand standards on uniform, hygiene, and grooming at all times, in line with food safety requirements.